Cottage Cheese Pancakes (Fluffier Recipe)

Add the flour into a medium bowl and set aside.

Into your blender jar, measure the ingredients in the order listed: cottage cheese, eggs, sugar (if using), vanilla extract, water or milk, baking powder, and salt. Blend for 30 seconds to 1 minute to incorporate all the ingredients.

Pour the liquid into the bowl with the flour, mixing the flour with the liquid using a rubber spatula. I incorporate the batter, working the flour from the outside of the bowl until everything is just combined.

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.

Immediately, pour a little less than ¼ cup of batter per pancake onto the greased pan. Cook the pancakes for about 2 minutes until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan and serve or keep them warm while you cook the rest of the batter.

Plate a few pancakes on a plate, top with your favorite toppings and syrups.